You can steam it, boil it in water, fry it, barbecue it, fry it in a pot, and eat whatever you want, but you must eat it cooked, because there may be parasites. I've only eaten boiled water, and jiaozi is ok.

There are several dishes on the Internet, you can try them:

Boiling snails: This kind of food is very popular in European countries after autumn. Remove the white film from the mouth of the hibernating snail shell, pour in the white wine, and then bake in the oven. After a few minutes, the wine in the shell dried up. When eating, take the meat out of the shell and dip it in the seasoning. It's delicious.

Stir-fried snails: 2 onions, 200 grams of snail meat, 3 tablespoons of oil, a little ginger and salt, monosodium glutamate, etc. First, the onion is shredded and the snail meat is sliced. Heat the pan and add oil. When the oil smokes, quickly add snail meat and ginger, stir-fry over high fire, then add onion and add a little monosodium glutamate.

Snail fried shredded pork: 250g snail meat, lean meat 150g, and a little salt, sugar, vinegar, soy sauce, pepper, etc. Slice snail meat and shred lean meat. First put the shredded pork into a bowl, add a little salt and vinegar, heat the pot, add oil, then add the shredded pork and stir fry for later use. Stir-fry the snail meat in a hot pot with high fire, add a little salt, sugar, soy sauce and pepper, stir-fry the broth, and add shredded pork after boiling.

1, stewed snail 1. Composition: 1. Ingredients: fresh snail meat150g (70g) and lean pork 200g. 2. Seasoning: cooking wine, salt, pepper, onion, ginger, lard and broth. Method: 1. Wash the snail, put it in the boiling water pot, take out the meat that was dirty last year, and soak it thoroughly in the boiling water pot. 2. Wash the pork, blanch the blood in a boiling water pot, remove it and wash it and slice it. 3. Heat the pan and add lard. Stir-fry onion, ginger and meat in a pot until the water is dry. Take out the broth, add the snail meat, cooking wine, salt and pepper, stew until the meat is cooked, remove the onion and ginger and put them in the soup bowl. Reporter: Snails taste very cold. It has the effects of clearing away heat and toxic materials and reducing swelling. Can be used for treating wind-heat convulsion, thirst quenching, laryngitis, parotitis, scrofula, carbuncle, hemorrhoid, proctoptosis, centipede bite, etc. "Yu Yao Jie Jie Jie": "Promoting water to reduce fire, reducing swelling and detoxifying, eliminating dampness and clearing heat." Pork can treat fever, body fluid injury, thirst quenching, weight loss and other diseases. Stewed snails have the effects of nourishing yin, clearing away heat, reducing swelling and detoxifying. It has certain curative effect on carbuncle, thirst, hemorrhoid and other diseases. People with loose stools should not take more. 2. Flip snail ingredients: snail 1000g, garlic 250g, onion, ginger, yellow wine, refined salt, monosodium glutamate, broth and oil. Features: Snail meat is fresh and tender, with rich garlic flavor. Production method: 1. First, wash the snail's sediment, take out the meat, remove the intestines, wash it, add seasonings such as onion and ginger, and steam it in a cage. 2. Add oil to the shell, add appropriate amount of broth, then plug in snail meat, seal it with garlic paste, and bake it in the oven until golden brown. 3, snail raw materials: 300 grams of snail meat, 6 eggs, 50 grams of tomatoes, 3 grams of salt, 3 grams of monosodium glutamate, a little pepper. Method: Wash the snail meat, put it in a bowl, steam it in water until it is slightly rotten, take out the slices, and add salt, monosodium glutamate, pepper and garlic to taste. In addition, onion and onion are diced. Put the eggs in a bowl, add salt, monosodium glutamate, pepper and a little cooking oil to the hot pot, stir-fry the onions to make them fragrant, add the egg liquid, stir-fry the tomatoes, onions and snail meat until they are cooked, and take the pot and plate. Features: bright colors, fresh and delicious. 4. 【 Pearl stewed snail 】 Ingredients: snail meat 350g, glutinous rice 1200g, egg 1 piece, garlic, onion, carrot and celery 5g each, salt 3g, monosodium glutamate 3g, a little pepper, balsamic vinegar 30g, Shaoxing wine 30g, wet starch 10g, etc. Methods: 1. Wash snail meat, put it in a bowl, add onion, carrot, celery, balsamic vinegar, Shaoxing wine and appropriate amount of water, simmer for 30 minutes, take it out, put it in a bowl, add salt, monosodium glutamate, pepper, minced garlic and egg white and mix well to taste. 2. Wash the glutinous rice clean, soak it in clear water 1 hour, take it out and dry it for later use. Mix snail meat and glutinous rice one by one, arrange them neatly in a plate, steam them in a cage for about 30 minutes, and take them out when the glutinous rice is cooked. Pour a little clear soup into the hot pot, season with salt and monosodium glutamate, thicken with wet starch, and serve with sesame oil on the pearl snail. Features: white in color, like pearls wrapped in snails, soft and waxy in texture. 5. [Honey Snail String] Ingredients: 250g of snail meat, 50g of water chestnut 100g, 50g of onion, 50g of green pepper, an appropriate amount of water chestnut, a little baking soda, 2g of salt, monosodium glutamate 1 g, 80g of honey, a little pepper, etc. Methods: 1. Wash the smaller snail meat, put it in a bowl, add salt, monosodium glutamate, pepper, egg white, baking soda and water chestnut powder, and mix well to taste. Water chestnut, onion and green pepper were cut into cubes 1 cm square. 2. Wash the bamboo stick, put it in a boiling water pot, and put diced water chestnut, snail meat, diced green pepper and diced green onion in turn to make a turquoise blank. 3. Pour 1000g cooking oil into a hot pot. When it is 80% hot, quickly push it into the blank, oil it for about half a minute, take it out, leave a little oil in the hot pot, inject honey, add a proper amount of water and salt, thicken it with wet starch after boiling, push it into the snail string, turn the pot and mix the sauce evenly, pour in a little cooking oil, and serve. Features: bright color, sweet and salty taste, and unique honey fragrance. 6. [Braised snail in red wine] Ingredients: ingredients: 15 fresh snail, 15 snail shell. Ingredients: onion100g, celery 50g, minced garlic 50g, mashed potatoes 50g. Seasoning: tomato sauce 150g, salt 3g, chicken essence 5g, basic soup 20g, pepper 3g, red wine 150g and butter 20g. Method: Cook the fresh snails in the soup, stir-fry the butter, onion and celery in a wok, simmer the snails in tomato sauce red oil for 3 minutes, adjust the taste, simmer the snails in a pot for red wine, take the snail shells out of the pot with boiling water, put the snails in the snail shells and put them on the mashed potatoes on the plate. Features: fresh and tender, fragrant and tender. 7. [French crispy snail] Ingredients: 400g of snail meat, 500g of potatoes, 25g of garlic, 50g of carrots, 50g of celery, 2 slices of fragrant leaves, 250g of concentrated beef soup, 3g of salt, a little pepper, and 0/00g of butter/kloc. Methods: 1. Steam potatoes in a cage, peel them, put them on a chopping board and press them into fine mud, put them in a bowl, add salt and a little butter and mix well. 2. Wash the snail meat, put it in a pot, add onion (20g), carrot, celery (leave leaves for later use), fragrant leaves and appropriate amount of water, cook for a while, and take out the cleaned dirt. In addition, onion and garlic are cut into powder. Pour salad oil and butter (30g) into a hot pot, add minced garlic, minced onion and fragrant leaves and stir-fry until fragrant, add snail meat and stir-fry, cook French brandy, add salt, spicy soy sauce, pepper and beef thick soup, simmer for an hour until snail meat is slightly rotten, and collect thick soup. 3. Select 24 snail shells, wash them, put them in a boiling water pot, scald them slightly, take them out, and brew two pieces of snail meat in each shell. Chop celery leaves into paste, add minced garlic and butter, mix well, make cream paste, and seal snail shells respectively. 4. Take 12 small dish, put mashed potatoes into the dish with a scribing nozzle, round it, put snail shells on mashed potatoes (2 in each dish), make them one by one, bake them in the oven (220~280℃) for about 20 minutes, take them out, and fork each dish with a small fork to eat. Features: This dish is one of the famous French dishes and one of the most outstanding snail dishes today. It is tender and smooth, and has an endless aftertaste after eating. The soup in the snail shell can be poured on mashed potatoes and eaten together. Another way to eat this dish is to put the same processed snails in a stainless steel plate with six concave holes, put a snail in each hole and bake it in the furnace for one person to eat.